Prepare yourself for a flavor explosion! Forget everything you thought you knew about tacos – this recipe elevates the classic to new heights with tender, smoky brisket as the star. Imagine juicy, slow-smoked beef, bursting with rich BBQ flavor, nestled in warm tortillas alongside your favorite toppings. The perfect balance of sweet, smoky, and savory will tantalize your taste buds and leave you craving more. This isn't your average Tuesday night dinner; it's a culinary adventure that's surprisingly easy to achieve.
Forget complicated techniques and lengthy prep times. This recipe breaks down the process of making incredible smoked brisket tacos into manageable, easy-to-follow steps. From selecting the perfect cut of brisket to mastering the smoking process and assembling the ultimate taco, we'll guide you every step of the way. Ready to transform your taco night? Let's get started!
Tools Needed
- Drum Smoker
- Meat Thermometer
- Knife
- Food Processor
- Dry Cooler
Ingredients
- Brisket
- Salt
- Pepper
- Garlic Powder
- AP Rub
- Cumin
- Chili Powder
- Ancho Peppers
- Chipotle Peppers
- Onion
- Garlic
- Butter
- Beef Broth
- Mexican Beer
- Hickory Wood Chunks
- Corn Tortillas
- Cilantro
- Pickled Red Onion
- White Onion
- Lime
- Avocado
- Avocado Crema (Avocado, Garlic, Sour Cream, Chipotle Pepper, Salt)
Step-by-Step Instructions
Step 1. Prepare and Smoke the Brisket
- Remove from packaging, trim excess fat and silver skin, and clean the top.
- Apply a generous layer of salt, pepper, and garlic powder using AP rub. Then add a Southwestern spice blend of cumin, chili powder, ancho peppers, and chipotle peppers.
- Preheat your drum smoker to 275°F using lump charcoal. Once at temperature, add hickory wood chunks for smoke.
- Place the seasoned brisket fat-side up on the smoker grate and cook for about 3 hours at 275°F.
- After 3 hours, check the bark. Place the brisket in a pan with the braising liquid. Continue cooking until the internal temperature reaches 204°F. This will take additional time.
Step 2. Rest and Shred the Brisket
- Once the brisket reaches 204°F, remove from the smoker and let it rest in a dry cooler for 2 hours to allow the juices to redistribute.
- After resting, slice the flat portion against the grain. Shred the point portion for a different texture.
Step 3. Prepare the Braising Liquid
- In a pan, sauté onions and garlic in butter. Add chipotle peppers and mash. Combine with beef broth and Mexican beer. Heat, but don't boil or reduce.
Step 4. Assemble the Tacos
- Warm corn tortillas and fill with sliced and shredded brisket. Top with cilantro, pickled red onion, white onion, lime juice, avocado, and avocado crema.
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- Don't over-trim the brisket; leave some fat for flavor and moisture.
- Maintain a consistent smoker temperature of 275°F for even cooking.
- Resting the brisket is crucial for tenderness.
- Use a meat thermometer to ensure the brisket reaches the proper internal temperature.
Nutrition
- Calories: 600-800
- Fat: 40-60g
- Carbs: 30-50g
- Protein: 40-50g
FAQs
1. How long does it take to smoke a brisket for tacos?
Smoking time varies depending on brisket size and smoker temperature, but generally plan for 12-18 hours for a truly tender result. Use a meat thermometer to ensure it reaches an internal temperature of 200-205°F.
2. What kind of wood is best for smoking brisket for tacos?
Hickory, mesquite, and pecan are popular choices for smoking brisket, imparting a delicious smoky flavor that complements the Southwestern style. Experiment to find your favorite!
These smoked brisket tacos are a testament to the magic of slow cooking and bold flavors. From the smoky brisket to the vibrant toppings, every bite is a celebration of Southwestern BBQ. So gather your friends and family, fire up the smoker, and prepare for a taco experience you won't soon forget!